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7 Aug 2006

Vegan Sandwich Spreads

As Vegans we do not eat butter and many are worried about the hydrogenated oil or trans fatty acids in margarine, so we often have to rack our brains what to put on as a base when making sandwiches. There are actually many vegan spreads that can be used that are not only tasty but also healthy and nutritious.

For those who really want a substitute with the same type of flavor and texture there are a few commercial products which do fit that category and are safe to eat like Natucal All Vegan Buttery Spread which is 100% vegan, dairy-free, nonhydrogenated, trans fat free, no preservatives, gluten free and no artificial color or flavor.

If you prefer not to use a substitute there are many different spreads to buy or make yourself:Avocado is a wonderful base, whether you will be eating it on it's own, with a salad topping, sliced tofu or vegan-cheese topping.Humus (hummus) is available in many shops or if you have a good blender, very easy to make yourself. Blend one tin of chickpeas (garbanzo beans) with approx half a cup of extra virgin olive oil. You can also add garlic, lemon juice or cumin powder depending what you prefer. Great for any savory filling but if left plain a sweet filling can be added as well.Eggplant (Brinjals) can be roasted in the oven for around half an hour. Scraped out and blended with onion, tomato or a little tomato paste, peppers or onion. Add a little virgin olive oil or lemon juice to get the right consistency.Red Lentils can be cooked with your favorite spices like coriander, chili, cumin, ginger or curry powder then drained and blended.Green Lentils can be cooked with thyme and yeast extract, drained and blended.Tofu can be blended to make a spread with added fresh herbs, spring onion, gherkin, fresh spinach lightly steamed or raw.Nut Butters can be made blending 2 cups raw nuts, like almonds or cashews, with a little extra virgin olive oil or any other cold pressed oil.

Put the first two ingredients into a small saucepan and bring to a boil. Reduce the heat to medium and simmer for 5 minutes, stirring frequently. Place the agar mixture and the remaining ingredients in a blender. Blend all ingredients on high 1 - 2 minutes until creamy, stopping the blender once or twice to stir the contents and scrape down the sides. Pour the “cheese” into a mold and chill overnight. Un-mold the cheese and use sliced or shredded in place of commercially made cheese in your favorite recipes, or enjoy with crackers, breads, or fruit. Store in an airtight container in the refrigerator for 7-10 days.

Variations: To make different flavors, fold in one of the following before pouring cheese into mold: